My Home Made Mooncake Marathon

Salam untuk semua.
Hari Ahad ni kawan-kawan kita yang berbangsa cina akam menyambut Mid_Autum Festival atau Mooncake festival yang disertai dengan perarakan tanglung.
Dua minggu lepas my laling ada  suruh cuba buat mooncake sendiri.Bergoncang jangtung ku dibuatnya. Dalam hati berkata-kata..biar betul.Bukan senang kot nak membuatnya.Tapi rupanya tidak  la susah sangat untuk membuatnya.
Selepas 2 minggu bermain dgn idea nak buat dan tak nak buat dan hari-hari tengok kawan-kawan blogger berbangsa china asyik tayang mooncake mereka.Hati ini jadi cair, dan 2 hari sebelum hari perayaan menjelang kita buat keputusan untuk mencubanya.
Berlari ke Bake with Yen untuk membeli bahan-bahannya,sayangnya Lotus paste dah kehabisan stock.Acuannya pun tak ada.Yang ada cuma acuan plastic.Tetap ku rembat untuk tidak menghampakan harapan laling.
Pergi pula ke Polymer dipuchong,nasib baik dapat dragon fruit Lotus paste dan sarang kayu mooncake pun satu-satunya yang ada berbentuk ikan emas.Rembat juga lah.
Maka selepas Magrib kita mulakan operasi dengan membuat snow-skin mooncake.Kena buat 2 adunan sebab belum lagi habis adunan pertama diterap sepenuhnya dah separuh darinya dimakan my laling.
Lepas siap snow skin mooncake Kita mulakan pula dengan traditional mooncake.Kejadiannya tentulah tak cantik seperti sipakar membuatnya, tapi tetap puas hati dan gembira sebab dapat tunaikan hajat laling.
Dua resepi ini dicopy and paste tampa diterjemah sebab sudah kepenatan dan mengantuk. 

 Resepi asal Snow skin Moon cake disini
Skin Ingredients:
100g fried glutinous rice flour (sifted)
150g icing sugar
120g boiling water
1 tablespoon shortening
Few drops of banana essence or other flavouring
Few drops of colouring (optional)
Filling:
300g Durian paste (bought from baking supply store). You can also use other type of filling as mentioned above, e.g. lotus paste.
Direction:
(a) Making the Skin Dough
Pour 120g of boiling water into 150g of icing sugar and stir till dissolved. Add a few drops of colouring (optional) and stir till even. Leave to cool.
Add shortening (in small lumps) to the cooled mixture. Sift 100g of fried glutinous rice flour into the mixture slowly. Stir the mixture evenly as you sift. When it becomes difficult to stir, use your hand to knead it into a soft and fine dough.
Add banana essence and knead evenly until the dough does not stick to your hand. If it keeps sticking, leave it to sit for 30 minutes.

(b) Making the Mooncake

Separate the filling into 25g each and roll them into balls. Set aside.
Separate the skin dough into 30g each and roll into balls with smooth surface.
Roll the dough balls over a thin layer of sifted fried glutinous rice flour and flatten them into a circle using either your hands or a kitchen roller.
Put a filling in the middle of the skin and slowly wrap it up. Roll it into a ball and then over a thin layer of sifted fried glutinous rice flour again.
Sprinkle some sifted fried glutinous rice flour into the mooncake mould and cover all sides of the pattern evenly. This is to ease the removal of the moon cake from the mould later. Knock excess flour out of the mould.
Put your wrapped ball into the mould, with the nicer side facing in. Press hard and evenly. Carefully shake the moon cake out of the mould onto your palm and place it in your moon cake box (which can be bought from the baking supply store where you buy your mooncake filling).
Refrigerate the mooncakes for a few hours and they are ready to eat (without baking).

Resepi asal Traditional mooncake  disini

Pastry
325g Hong Kong Flour or super fine flour
225g Golden syrup
75g cooking oil or peanut oil
1/2tsp alkaline water

Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form soft dough. Cover and rest it for 1 hour.
4. To weight 60g each and shape to ball.

 
Filling
800g lotus paste
9pcs salted egg yolks (brush with rice wine, steam for 5mins)
30g melon seeds, toasted

Method
1. Add melon seeds with lotus paste, combine well.
2. Weight one salted egg yolk and lotus paste to 100g each, shape to ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

To make mooncake
1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

 
* Thank you sonia for the email and also choo king
for the words of encouragement. I'm looking forward for next year festival as to try my hand on other moon cake flavours and shapes.

                                                                  happy cooking